Strawberry Swirl Pound Cake

Now that I’m all stocked up on fresh fruit curds and what not, I thought I’d use my fresh strawberry glaze to bake something delicious. Two weeks ago I had a failed strawberry bundt attempt that I’ve been determined to make right. Baking with strawberries can be unpredictable since they release so much water. Replacing my fresh strawberry glaze for the chopped up strawberries that ruined my last cake was the key to my success with this strawberry swirl pound cake.

Another thing I learned from this recipe was that I have no idea how to use a Canon camera! My wonderful friend, and recipient of this pound cake, Marissa, leant me her camera while mine was being repaired. I spent quite a bit of time online trying to figure out where my familiar settings were located. I did the best I could but I’m still very happy to have my old Nikon back.

Thank you Marissa for your generosity! I know this is my blog and I can post or not post at my leisure, but the thought of 2 weeks with no new content made me pretty darn anxious. Seriously, you saved me from going nuts!

In other news, I’m off to Chicago today! I’m looking forward to seeing my nephew and nieces, and the rest of my friends and family. Oh yeah, and eating beef sandwiches. I’m really looking forward to that part too.

Comments

Stumbled upon this recipe, which I cannot wait to make, but decided to make the pineapple curd first seeing as I had pineapple and some time on hand. Do you think I can simply substitute the curd for the glaze in this recipe? Have you any recipes for pineapple curd? It was so easy to make and tastes wonderful. I just need to come up with ways to use it. Thank you for sharing your wonderful recipes.